White Bean Chicken Chili...now you're cookin'

From Anna Matsunaga, Team Momentum, Keller Williams Realty Tacoma 253 353-2662 www.teammomentumrealestate.com

This is one of my favorites, measurements are approximate. This is healthy and tasty...if you manage your diabetes using protein and "slow" or complex carbs this is for you. If you manage it with a low carb diet, likely too many carbs as beans are high carb. This is likely a great recipe if you have hypoglycemia and for anyone who wants to eat lots of veggies.

Ingredients for White Bean Chicken Chili-

1 lb or so organic chicken breast in small bite sized pieces

2-3 T olive oil.

2 cans of organic white beans ( do not drain)

1 can quartered artichoke hearts in water ( do not drain)

1 Shallot diced small

1 zucchini chopped up small ( med sized)

1 med sized yellow squash chopped up small

1.5 large fresh tomatoes chopped or 4 handfuls of cherry tomatoes quartered

6 or so small cloves of fresh garlic pressed

1/2 bunch celantro, chopped and divided ( see directions)

Jalapinos (optional)

1/2 red pepper chopped

1/2 orange pepper chopped

Seasonings

Paprika

Sea Salt or Braggs liquid aminos

chili powder

Cumin

Tumeric

Garlic powder

Onion powder

1 T lemon juice ( or juice from half a lemon)

Purified Water

Toppings-

Avacado

celantro

green onion

Shallots

grated cheese of your choice

Chips

Ok Sounds like lots of ingredients, but it is fast and easy to make!

Directions-

Heat a large stock pot over a med heat.

While it is heating cut up the chicken and add to a med sized bowl and add seasonings and mix around to cover. I use lots of paprika, a bit of sea salt, a generous amt of garlic powder, a little onion powder, a fair amount of cumin and a little tumeric and a the amount of chili powder depends on how much "heat" you like. Mix together well.

Add olive oil to pot ( be generous ) and then add the seasoned meat. Cook until none of it is pink in the middle.

Then add the canned ingredients with all the contents of the can. Let cook for a while while you chop up the veggies for this dish.

Chop Veggies-With the celantro be sure to wash well ( do that with all of them) and chopp up the stems really fine before you add the stems. Add the veggies as you go.

Turn burner down to simmer once you have all the veggies in. Allow to cook for an hour or more until it begins to thicken and flavors marry.

Taste and add sea salt or Bragg's liquid aminos to taste. Also if you like it spicy, this is the time to add Jalapinos, but add with care and be sure to taste as you do. If you use canned you can use some of the liquid from the can too. Also add some purified water to thin down so that you can cook a while longer with out it being too thick.

Add a bit more celantro.

Cook a little longer.

Serve- This is great just as is, or add fresh toppings to taste @ the table. (see toppings for ideas, but be sure to try other things if you like as well.

*****Notes Instead of shallots you can use onions, but they are higher carb. If you are not worried about carbs then also add a cup of frozen or fresh corn for color and flavor, also add 1/2 a med carrot grated. This also works vegetarian, just omit the chicken and increase the beans by a can or so and stir fry the zucchini and yellow squash instead of the meat in the seasonings. If you are limiting carbs do not serve with chips. If you don't care about carbs this is great with corn bread as a side.

Copy right- Anna Matsunaga

--Would love to hear how you like it! This freezes well and keeps well in the fridge. Do what we do, make a big pot of soup on the weekend and have "fast" food all week ready for sides, snacks and lunch!

Anna Matsunaga, Team Momentum Realestate, Keller Williams Realty Tacoma. 253 353 2662 www.teammomentumrealestate.com